In the Kitchen: Eggs poached in red wine

We’re making eggs poached in red wine with bacon and mushrooms with Chef Matthew MacCartney of Jamestown Fish.

Chef MacCartney has been nominated for Food & Wine’s 2015 The People’s Best New Chef!

Oeufs Pochées en Meurette

Serves 4


8 Fresh Farm Eggs
½ Bottle Red Wine
½ Cup Ruby Port
2 Shallots (chopped)
½ # Bacon (ground)
½ # Exotic Mushrooms (sliced)
1 oz Butter
1 oz Flour
4 Country Bread slices


Bring the red wine to a simmer and poach the eggs for 2 min then transfer into an ice bath to cool.

Sweat the shallots in a touch of oil for 2 minutes then add the bacon and cook 2 minutes more until some of the fat renders out. Add the mushrooms and cook for 3 minutes until they wilt. Add the strained wine and port and cook on low heat for 10 minutes. With a fork, mix the flour and butter (beurre maniere) and add to the sauce and cook gently for 5 additonal minutes as the sauce thickens.

Adjust seasoning and hold warm.

Toast the bread in olive oil and place the eggs on the bread and put in a 350F oven for 5 min to reheat the eggs. Place the bread and eggs on a plate, spoon over the sauce and serve.

Sauteed Spinach and Roasted Potatoes are a nice accompaniment.

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